With just ten days until Valentine’s Day, now is the perfect time to start planning that special dessert that will wow your love interest. I just happen to have such a dessert to share with you! This incredibly easy, but delightfully decadent Raspberry Chocolate Ganache Tart actually won a #MADEWITHLOVE contest from Driscoll’s berries and is being featured on their blog. Using Driscoll’s raspberries and good dark chocolate is the secret to it’s success. It is also so quick and easy to make! It will look as though you slaved for days- but in reality, it’s a short list of ingredients and it takes just a few minutes to whip up! (Plus time to set in the fridge before topping!) It’s also good for those with a Gluten Free diet.

I am so excited to share my post on their blog and with you! But even better- thanks to Driscoll’s Berries, I am giving three lucky winners $60 worth of coupons to be used to purchase Driscoll’s Berries. Each winner will receive 20 (twenty)$3 coupons. That’s a lot of berries! How sweet is that??? And you can use them on any berry- so strawberries, blueberries, raspberries. and blackberries!

So you can have a total of 10 entries per person! That’s quite a lot! But you must do the first requirement before you can earn the other entries! All entries without the first Mandatory Entry, will be excluded! I will pick the THREE (3) WINNERS via Random.org on FRIDAY, 2/14/2014 at midnight. Entries close at 11:59pm on Friday, 2/14/2014.

GOOD LUCK!

The Small Print (BE SURE TO READ IT!)The giveaway is brought to you by Driscoll’s Berries. All prize packages will be sent out by their PR firm and I am not responsible for any loss or damage as a result of non-delivery or delays in prizes. I will however assist the winner with emails and phone calls in the case where a prize is not received.Open to U.S. residents over the age of 18. Winners will be contacted by email/twitter after the giveaway ends. Winner has 48 hours to contact me with shipping information. If winner doesn’t leave twitter or email address or if the winner does not contact us with shipping info, winner will forfeit and another winner will be chosen. If you have any additional questions – feel free to send me an email!

Last week I went to a luncheon at The Daily Meal. Dorie Greenspan was there I had the ultimate pleasure of receiving accolades from her for my Chocolate Raspberry Ganache Tart. I could not be more thrilled! But truth be told, it’s one of those desserts that’s so incredibly easy that I almost feel guilty! It’s a been one of the staple desserts in my rotation for many a dinner party because of its ease and attractiveness.

The basic recipe is just 7 ingredients. But with the addition of the warm raspberry jam drizzled over the top, it becomes 8. If you happen to have the jam in your house, that’s great, but if not, I wouldn’t go out and buy it just for this recipe! It’s definitely optional and will not change the taste in any way. It just gives the raspberries a bit of a sheen and the chocolate shavings something more to stick to.

To try different variations, to the ganache you can replace the cinnamon and add cardamon and Grand Marnier (one of my favorites!). Or you can make it with vanilla and bourbon, or even Mexican Chili powder or a dash of sea salt. There are so many wonderful flavor combinations you can try to change this basic recipe and make it equally decadent and beautiful.

Crust

Ganache

Topping

18oz raspberries (3- 6oz. packages fresh raspberries), Depending on the size of raspberries, you may need slightly more or less.

Topping (Optional)

1 heaped tablespoon seedless raspberry jam (heated until liquidy)

Method

Crust

Preheat oven to 350 degrees F.

In a food processor, add the pecans, dark brown sugar and the cinnamon. Pulse for about 10 seconds until the mixture resembles coarse sand.

Melt the butter and using the food processor feed tube, pour into the nut mixture while running. Once all the butter is added, pulse for another 5 seconds just to incorporate into the mixture. Your crust will be a damp, crumbly mixture that can be pressed easily into your tart pan.

Press the nut mixture into a 12″ fluted tart pan with a removable bottom. Using your knuckle, press the mixture into the flutes and into the bottom around the edge to ensure an even crust.

Bake for 20 minutes or until crust feels firm. Let cool while preparing the ganache.

Ganache

Using a vegetable peeler shave some chocolate curls off of one of the bars of chocolate. Set aside and save.

Chop the remaining chocolate into small pieces.

Over medium-low heat add whipping cream and chopped chocolate to a heavy saucepan.

Whisking constantly, watch for the chocolate to begin to melt and then to become smooth. Continue whisking until the chocolate just begins to bubble and boil.

Once you see the first bubbles, remove the chocolate from the heat. Immediately pour into the prepared crust.

Refrigerate 1-2 hours until set. Can be made a day or two ahead and refrigerated until right before use.

Topping

When ready to serve, arrange raspberries on top of the tart.

At this point you can melt a tablespoon of seedless raspberry jam and gently brush it over the raspberries. Add the reserved chocolate shavings, remove the tart from the ring and serve to wild applause!

In a food processor, add the pecans, dark brown sugar and the cinnamon. Pulse for about 10 seconds until the mixture resembles coarse sand.

Melt the butter and using the food processor feed tube, pour into the nut mixture while running. Once all the butter is added, pulse for another 5 seconds just to incorporate into the mixture. Your crust will be a damp, crumbly mixture that can be pressed easily into your tart pan.

Press the nut mixture into a 12" fluted tart pan with a removable bottom. Using your knuckle, press the mixture into the flutes and into the bottom around the edge to ensure an even crust.

Bake for 20 minutes or until crust feels firm. Let cool while preparing the ganache.

Ganache

Using a vegetable peeler shave some chocolate curls off of one of the bars of chocolate. Set aside and save. Chop the remaining chocolate into small pieces.

Over medium-low heat add whipping cream and chopped chocolate to a heavy saucepan. Whisking constantly, watch for the chocolate to begin to melt and then to become smooth. Continue whisking until the chocolate just begins to bubble and boil. Once you see the first bubbles, remove the chocolate from the heat. Immediately pour into the prepared crust.

Refrigerate 1-2 hours until set. Can be made a day ahead and refrigerated until right before use.

Topping

When ready to serve, arrange raspberries on top of the tart. At this point you can melt a tablespoon of seedless raspberry jam and gently brush it over the raspberries. Add the reserved chocolate shavings and serve!

Notes

The basic recipe is just 7 ingredients. But with the addition of the warm raspberry jam drizzled over the top, it becomes 8. If you happen to have the jam in your house, that's great, but if not, I wouldn't go out and buy it just for this recipe! It's definitely optional and will not change the taste in any way. It just gives the raspberries a bit of a sheen.

To try different variations, to the ganache you can add cardamon and Grand Marnier. Or you can make it with vanilla and bourbon, or even Mexican Chili powder or a dash of sea salt.

There are so many wonderful flavor combinations you can try to change this basic recipe and make it equally decadent!